Healthy 5-Ingredient Sheet Pan (Printable Version)

A vibrant one-pan meal featuring tender chicken and roasted vegetables, ready in under 35 minutes.

# Components:

→ Proteins

01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)

→ Vegetables

02 - 2 cups broccoli florets
03 - 2 cups bell peppers, mixed colors, sliced
04 - 1 red onion, cut into wedges

→ Seasonings and Oil

05 - 3 tablespoons olive oil
06 - 1.5 teaspoons Italian seasoning or dried mixed herbs
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine broccoli florets, sliced bell peppers, and red onion wedges. Drizzle with half the olive oil and sprinkle with half the Italian seasoning, half the salt, and half the pepper. Toss until evenly coated.
03 - Place chicken breasts on the prepared sheet pan. Drizzle with remaining olive oil and season with remaining herbs, salt, and pepper. Arrange seasoned vegetables in a single layer around the chicken.
04 - Roast for 23 to 25 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with light caramelization on edges.
05 - Remove from oven and allow to rest for 2 to 3 minutes. Slice chicken if desired and serve with roasted vegetables.

# Expert Tips:

01 -
  • Everything cooks together in one pan, which means less cleanup and more time to actually enjoy your food.
  • The vegetables get sweet and tender while the chicken stays moist, creating a perfectly balanced plate without any fussy plating.
  • It's flexible enough to work with whatever vegetables you have hiding in your crisper drawer.
02 -
  • Don't crowd the vegetables or they'll steam instead of roast, which means you'll lose that caramelized edge that makes this dish actually interesting.
  • High heat is your friend here, so resist the urge to lower the temperature if you're worried about things cooking too fast—425°F is the sweet spot where everything finishes at the same time.
03 -
  • Pat your chicken completely dry before seasoning—any surface moisture will steam off rather than brown, leaving you with pale chicken instead of golden chicken.
  • If your vegetables finish looking pale while the chicken needs more time, move the pan to a higher oven rack for the last few minutes to get that caramelization you're after.
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